Fricassee (from the French fricassée) is a traditional dish originating in France, consisting of a stew of white meat in pieces with vegetables, thickened with a white sauce.

Etymology

Etymologically the word comes from French fricassée, which in turn can have two origins: from the Latin vulgar frigicare 'fry', or from a cross between two French verbs frire 'fry' and casser 'to break'. French and European emigration extended the plate and the term by America, and sometimes the term is coined to foreign dishes (without origin or relation some) to the French preparation. Process

The basic thing is to cut the food into pieces and then sauté them. Some recipes specify that they should be pre-cooked and then sautéed in their own fat. The usual thing is to skip them first and then stew them.

In the dictionary of the RAE they define it as "Stew of French cuisine, whose sauce is beaten with eggs" but in the various versions of preparation of a fricassee, both in France and in the rest of the world, it is usually dispensed with to use eggs, there are variations in all regions of the world with the incorporation of local ingredients that give each recipe its particular characteristic. It is thought that in its origin the fricassee was thickened with egg yolk.

It should be distinguished from the stew in which the food is simmered with oil, garlic, onion and various spices, and ragu, which cooks longer. Ingredients

The basic foods used are usually poultry (chicken, turkey, etc.) and pork. But there is also white veal, rabbit, lamb and even fish; it carries white wine and incorporates all kinds of vegetables, mushrooms or mushrooms. The result is a strong-tasting dish, in a light-colored thick sauce.

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